Watercress in Miso Dressing

READY IN: 15mins
Recipe by PinkCherryBlossom

Although 300g seems like a lot of watercress don't forget that it will shrink during cooking. This dressing is tasty on all green vegetables, my favourite is with soy beans and runner beans. From the BBC

Top Review by Busters friend

Delicious but oh so salty! To be fair, I used red miso as it was what I have on hand. I used about 1/4 cup super hot water to make it blend better, be thickly pourable and to dilute a bit. Used about a tablespoon a serving - tastes great but I need to work out something not quite so salty.

Ingredients Nutrition


  1. Blanch the watercress quickly in boiling water until just softened, but still with a little bite. Remove and rinse in ice-cold water. Drain, pat dry and chop roughly.
  2. Combine the tahini, miso and soy sauce. Pour over the watercress (keep any extra for dressing other vegetables, it'll keep for a couple of weeks in the fridge).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a